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+ servings
panzanella

Simple Panzanella

A simple 15-minute weeknight dinner - rotisserie chicken, tomato, cucumber and crusty bread chunks tossed with olive oil and red vinegar and finished with fresh torn basil.
Prep Time: 15 minutes
Course: Main Course, Salad
Keyword: basil, rotisserie chicken
Servings: 2
Calories: 596kcal

Ingredients

Sourdough Bread Croutons

  • 1.5 cups sourdough bread chunks, ideally already stale
  • olive oil cooking spray
  • salt and pepper
  • 1/2 tsp dry oregano
  • 1/4 tsp garlic powder

Salad

  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1/4 cup red onion, thinly sliced
  • 1 medium tomato, cut into chunks
  • 1-2 rotisserie chicken breast
  • 1/2 medium cucumber, peeled and cut into half moons
  • 1/4 cup fresh basil, torn into pieces

Instructions

Make the Sourdough Croutons

  • Preheat oven to 325°. Cut bread into 2-inch chunks, place in a baking dish in a flat layer. Spray with olive oil cooking spray and toss. Season with salt, pepper, oregano and garlic powder. Toss again. Bake 7-10 minutes until golden. (if using fresh bread it may take a little longer to be totally dry)

Salad

  • In a large serving bowl, whisk together the red wine vinegar and olive oil. Season with salt and pepper. Add the sliced red onion and tomato. Set aside.
  • Cut chicken breast into bite sized pieces. Once bread is ready, nuke the chicken for 30 seconds to heat up.
  • Add the chicken, bread and cucumber to the vinaigrette. Toss well until all bread is coated. Add torn basil, toss again. Season lightly with salt and pepper. Serve immediately.

Nutrition

Serving: 1.5cup | Calories: 596kcal | Carbohydrates: 18g | Protein: 79g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 992mg | Potassium: 1057mg | Fiber: 2g | Sugar: 4g | Vitamin A: 762IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 3mg
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